Capsaicin
(Synonyms: 辣椒素; (E)-Capsaicin) 目录号 : GC14065
辣椒素是一种高度选择性的瞬时受体电位阳离子通道激动剂，亚家族 V，成员 1 (TRPV1)，一种配体门控的非选择性阳离子通道，优先在小直径感觉神经元上表达 < /sup>。
Cas No.:404-86-4
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
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- Purity: >99.50%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
| Cell experiment [1]: | |
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Cell lines |
Human colorectal carcinoma cells (SW480, LoVo and HCT-116) |
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Preparation Method |
The cells were grown at a concentration of 2×105 cells/ml and then treated with capsaicin at concentrations or time points indicated in figure legends. |
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Reaction Conditions |
0, 50 and 100 µM for 0, 1, 2, or 3 days |
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Applications |
Growth of all three human colorectal cancer cell lines was inhibited by capsaicin treatment in a dose- and time-dependent manner. Although 50-µM capsaicin treatment decreased cell growth to some extent, significantly retarded cell growth was observed in cells treated with 100 µM of capsaicin. |
| Animal experiment [2]: | |
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Animal models |
Male Swiss albino mice |
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Preparation Method |
Group 1 (control) received olive oil throughout the course of the experiment. Group 2 were treated with BP (50 mgkg-1 dissolved in olive oil) orally twice a week (Day 1 and Day 4) for four successive weeks. Group 3 received capsaicin (10 mgkg-1 dissolved in olive oil) intraperitoneally once a week for 14 weeks to assess the cytotoxicity, if any, induced by capsaicin. Group 4 (BP + capsaicin) received BP (as for Group 2) along with capsaicin (10 mg kg-1 dissolved in olive oil) intraperitoneally. Capsaicin treatment was started 1 week before the first dose of BP and continued for 14 weeks |
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Dosage form |
Intraperitoneal injection, 10 mgkg-1 week-1 for 14 week |
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Applications |
Capsaicin pretreatment resulted in a free radical quenching effect, thereby significantly preventing the peroxidation of lipids in Group 4 animals. |
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References: [1]: Lee S. H., Richardson R. L., Dashwood R. H., Baek S. J. (2011). Capsaicin represses transcriptional activity of β-catenin in human colorectal cancer cells. J Nutr Biochem. |
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Capsaicin is a highly selective agonist for the transient receptor potential cation channel, subfamily V, member 1 (TRPV1), a ligand-gated, nonselective cation channel, preferentially expressed on small-diameter sensory neurons [1]. capsaicin inhibits CYP1A2, CYP2C9, and CYP2C19, with IC50 values of 2.1, 2.0, and 3.2 μM, respectively, and inhibits CYP2B6, CYP2D6, CYP3A4, and CYP3A5 with extrapolated IC50 values of 24, 18, 38, and 12 μM, respectively [2].
Capsaicin inhibited Human cervical carcinoma HeLa growth (IC50 ～30 μM) and increased intracellular calcium, with effect blocked by capsazepine [3]. Capsaicin induced Human glioblastoma A172 apoptosis at ≥200 μM, not inhibited by capsazepine or BAPTA/AM 250 μM reduced basal generation of ROS and lipid peroxidation H2O2 reduced apoptosis, while NAC enhanced [4]. Capsaicin reduced Human urothelial cancer RT4 growth (IC50=80 μM) via a TRPV1-dependent process, induced cell cycle arrest in G0/G1 phase Apoptosis occurred [5].
Capsaicin pretreated ICR mice CD-1 mice with 2.5 μmol reduced VC-induced (5.8 mol) and TPA-promoted tumor incidence (by 62%) at 22 weeks (ICR) 1 μmol topical capsaicin 24 and 1 hr before, also significantly inhibited tumors induced by topical BP (0.3 μmol) then promoted with TPA (CD-1) [6]. Gavage with capsaicin significantly elevated phase II enzymes in liver and colon Oral capsaicin at 500 ppm for 4 weeks significantly inhibited ACF formation induced by AOM (20 mg/kg body weight, once a week for 2 weeks) In a 38-week study, 500 ppm capsaicin during the 4-week initiation phase significantly reduced (60%) incidence of colonic adenocarcinoma [7].
References:
[1]. Bley, K.; Boorman, G.; Mohammad, B.; McKenzie, D.; Babbar, S. A comprehensive review of the carcinogenic and anticarcinogenic potential of capsaicin. Toxicol. Pathol. 2012, 40, 847-873.
[2]. Babbar S., Chanda S., Bley K. (2010). Inhibition and induction of human cytochrome P450 enzymes in vitro by capsaicin. Xenobiotica 40, 807-16.
[3]. Takahata K., Chen X., Monobe K., Tada M. (1999). Growth inhibition of capsaicin on HeLa cells is not mediated by intracellular calcium mobilization. Life Sci 64, PL165-71.
[4]. Lee Y. S., Nam D. H., Kim J. A. (2000). Induction of apoptosis by capsaicin in A172 human glioblastoma cells. Cancer Lett 161, 121-30.
[5]. Amantini C., Ballarini P., Caprodossi S., Nabissi M., Morelli M. B., Lucciarini R., Cardarelli M. A., Mammana G., Santoni G. (2009). Triggering of transient receptor potential vanilloid type 1 (TRPV1) by capsaicin induces Fas/CD95-mediated apoptosis of urothelial cancer cells in an ATM-dependent manner. Carcinogenesis 30, 1320-29.
[6]. Surh Y. J., Lee R. C., Park K. K., Mayne S. T., Liem A., Miller J. A. (1995). Chemoprotective effects of capsaicin and diallyl sulfide against mutagenesis or tumorigenesis by vinyl carbamate and N-nitrosodimethylamine. Carcinogenesis 16, 2467-71.
[7]. Yoshitani S. I., Tanaka T., Kohno H., Takashima S. (2001). Chemoprevention of azoxymethane-induced rat colon carcinogenesis by dietary capsaicin and rotenone. Int J Oncol 19, 929-39.
辣椒素是一种高度选择性的瞬时受体电位阳离子通道激动剂,亚家族 V,成员 1 (TRPV1),一种配体门控的非选择性阳离子通道,优先在小直径感觉神经元上表达 [1]。辣椒素抑制 CYP1A2、CYP2C9 和 CYP2C19,IC50 值分别为 2.1、2.0 和 3.2 μM,抑制 CYP2B6、CYP2D6、CYP3A4 和 CYP3A5,外推 IC50 值分别为 24、18、38 和 12 μM sup>[2].
辣椒素抑制人宫颈癌 HeLa 的生长 (IC50 ~30 μM) 并增加细胞内钙,其作用被辣椒素 [3] 阻断。辣椒素在 ≥ 200 μM 时诱导人胶质母细胞瘤 A172 细胞凋亡,不受辣椒素或 BAPTA/AM 250 μM 的抑制,减少 ROS 和脂质过氧化的基础生成 H2O2 减少细胞凋亡,而 NAC 增强 [4]。辣椒素通过 TRPV1 依赖过程降低人尿路上皮癌 RT4 的生长 (IC50=80 μM),诱导细胞周期停滞在 G0/G1 期发生细胞凋亡[5]。
用 2.5 μmol 辣椒素预处理 ICR 小鼠 CD-1 小鼠 22 周 (ICR) 时 VC 诱导的 (5.8 mol) 和 TPA 促进的肿瘤发生率降低 (62%) 1 μmol 外用辣椒素 24 小时和 1 小时前,也显着抑制局部 BP (0.3 μmol) 诱导的肿瘤,然后用 TPA (CD-1) [6] 促进。用辣椒素灌胃可显着提高肝脏和结肠中的 II 期酶口服 500 ppm 辣椒素 4 周可显着抑制 AOM 诱导的 ACF 形成（20 mg/kg 体重,每周一次,持续 2 周）在一项为期 38 周的研究中,500 ppm 辣椒素在 4 周起始阶段显着降低 (60%) 结肠腺癌的发病率[7]。
| Cas No. | 404-86-4 | SDF | |
| 别名 | 辣椒素; (E)-Capsaicin | ||
| 化学名 | (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide | ||
| Canonical SMILES | CC(C)C=CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC | ||
| 分子式 | C18H27NO3 | 分子量 | 305.41 |
| 溶解度 | ≥ 15.27 mg/mL in DMSO, ≥ 52.3 mg/mL in EtOH with gentle warming | 储存条件 | 4°C, protect from light |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 3.2743 mL | 16.3714 mL | 32.7429 mL |
| 5 mM | 0.6549 mL | 3.2743 mL | 6.5486 mL |
| 10 mM | 0.3274 mL | 1.6371 mL | 3.2743 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
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Capsaicin: From Plants to a Cancer-Suppressing Agent
Capsaicinoids are plant secondary metabolites, capsaicin being the principal responsible for the pungency of chili peppers. It is biosynthesized through two pathways involved in phenylpropanoid and fatty acid metabolism. Plant capsaicin concentration is mainly affected by genetic, environmental and crop management factors. However, its synthesis can be enhanced by the use of elicitors. Capsaicin is employed as food additive and in pharmaceutical applications. Additionally, it has been found that capsaicin can act as a cancer preventive agent and shows wide applications against various types of cancer. This review is an approach in contextualizing the use of controlled stress on the plant to increase the content of capsaicin, highlighting its synthesis and its potential use as anticancer agent.
Mechanisms and clinical uses of capsaicin
Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor. Understanding the actions of capsaicin led to the discovery of its receptor, transient receptor potential vanilloid subfamily member 1 (TRPV1). This receptor is found on key sensory afferents, and so the use of capsaicin to selectively activate pain afferents has been studied in animal and human models for various indications. Capsaicin is unique among naturally occurring irritant compounds because the initial neuronal excitation evoked by it is followed by a long-lasting refractory period, during which the previously excited neurons are no longer responsive to a broad range of stimuli. This process known as defunctionalisation has been exploited for therapeutic use of capsaicin in various painful conditions. We reviewed different studies on mechanisms of action of capsaicin and its utility in different clinical conditions. A beneficial role of capsaicin has been reported in obesity, cardiovascular and gastrointestinal conditions, various cancers, neurogenic bladder, and dermatologic conditions. Various theories have been put forth to explain these effects. Interestingly many of these pharmacological actions are TRPV1 independent. This review is aimed at providing an overview of these mechanisms and to also present literature which contradicts the proposed beneficial effects of capsaicin. Most of the literature comes from animal studies and since many of these mechanisms are poorly understood, more investigation is required in human subjects.
Capsaicin for Rhinitis
Rhinitis is a multifactorial disease characterized by symptoms of sneezing, rhinorrhea, postnasal drip, and nasal congestion. Non-allergic rhinitis is characterized by rhinitis symptoms without systemic sensitization of infectious etiology. Based on endotypes, we can categorize non-allergic rhinitis into an inflammatory endotype with usually eosinophilic inflammation encompassing at least NARES and LAR and part of the drug induced rhinitis (e.g., aspirin intolerance) and a neurogenic endotype encompassing idiopathic rhinitis, gustatory rhinitis, and rhinitis of the elderly. Patients with idiopathic rhinitis have a higher baseline TRPV1 expression in the nasal mucosa than healthy controls. Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chili peppers, plants of the genus Capsicum. Capsaicin is unique among naturally occurring irritant compounds because the initial neuronal excitation evoked by it is followed by a long-lasting refractory period, during which the previously excited neurons are no longer responsive to a broad range of stimuli. Patients with idiopathic rhinitis benefit from intranasal treatment with capsaicin. Expression of TRPV1 is reduced in patients with idiopathic rhinitis after capsaicin treatment. Recently, in a Cochrane review, the effectiveness of capsaicin in the management of idiopathic rhinitis was evaluated and the authors concluded that given that many other options do not work well in non-allergic rhinitis, capsaicin is a reasonable option to try under physician supervision. Capsaicin has not been shown to be effective in allergic rhinitis nor in other forms of non-allergic rhinitis like the inflammatory endotypes or other neurogenic endotypes like rhinitis of the elderly or smoking induced rhinitis.
Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications
Obesity is a growing public health problem, which has now been considered as a pandemic non-communicable disease. However, the efficacy of several approaches for weight loss is limited and variable. Thus, alternative anti-obesity treatments are urgently warranted, which should be effective, safe, and widely available. Active compounds isolated from herbs are similar with the practice of Traditional Chinese Medicine, which has a holistic approach that can target to several organs and tissues in the whole body. Capsaicin, a major active compound from chili peppers, has been clearly demonstrated for its numerous beneficial roles in health. In this review, we will focus on the less highlighted aspect, in particular how dietary chili peppers and capsaicin consumption reduce body weight and its potential mechanisms of its anti-obesity effects. With the widespread pandemic of overweight and obesity, the development of more strategies for the treatment of obesity is urgent. Therefore, a better understanding of the role and mechanism of dietary capsaicin consumption and metabolic health can provide critical implications for the early prevention and treatment of obesity.
Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review
Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively studied for its biological effects which are of pharmacological relevance. These include: cardio protective influence, antilithogenic effect, antiinflammatory, and analgesia, thermogenic influence, and beneficial effects on gastrointestinal system. Therefore, capsaicinoids may have the potential clinical value for pain relief, cancer prevention and weight loss. It has been shown that capsaicinoids are potential agonists of capsaicin receptor (TRPV1). They could exert the effects not only through the receptor-dependent pathway but also through the receptor-independent one. The involvement of neuropeptide Substance P, serotonin, and somatostatin in the pharmacological actions of capsaicin has been extensively investigated. Topical application of capsaicin is proved to alleviate pain in arthritis, postoperative neuralgia, diabetic neuropathy, psoriasis, etc. Toxicological studies on capsaicin administered by different routes are documented. Capsaicin inhibits acid secretion, stimulates alkali and mucus secretion and particularly gastric mucosal blood flow which helps in prevention and healing of gastric ulcers. Antioxidant and antiinflammatory properties of capsaicin are established in a number of studies. Chemopreventive potential of capsaicin is evidenced in cell line studies. The health beneficial hypocholesterolemic influence of capsaicin besides being cardio protective has other implications, viz., prevention of cholesterol gallstones and protection of the structural integrity of erythrocytes under conditions of hypercholesterolemia. Beneficial influences of capsaicin on gastrointestinal system include digestive stimulant action and modulation of intestinal ultrastructure so as to enhance permeability to micronutrients.